Recipe

		Salmon/Halibut with Lemon Basil Vinaigrette
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1/2 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

1 clove garlic, minced

3 tablespoons thinly sliced fresh basil, divided

2 teaspoons drained capers

Salt and pepper to taste

20 oz Salmon, skinned (Halibut can be sub)

In a small bowl, whisk together lemon zest, lemon juice, olive oil, and garlic. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. NOTE: Can be prepared 1 hour ahead. Let stand at room temperature until ready to use. Prepare barbecue (medium-high heat) or preheat broiler. Season Salmon with salt and pepper. Brush Salmon with lemon vinaigrette, dividing equally. Grill or broil Salmon approximately 4 minutes per side or until a meat thermometer registers an internal temperature of 140 degrees F. Remember the Salmon continues to cook after it is removed from the heat source. Carefully transfer fish to individual serving plates. Whisk remaining lemon vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil leaves and serve. NOTE This recipe is good on Halibut as well